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    You are in: Home / Cookbooks / ATW: India and Pakistan
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    ATW: India and Pakistan

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    This was a favorite of Thomas Jefferson. His cook was a slave from Africa and created many delicious meals. You could say that Jefferson's cook, Hemings, cooked his way to freedom. In 1793, Jefferson signed a document that emancipated Hemings if he promised to train a new chef for Monticello! Note: you can shortcut this recipe by using fast-cooking rice and adding the browned pistachios and pine nuts in at the end. Delicious either way!

    Recipe #457048

    A Food and Wine staff favorite. Recipe courtesy of Chris Hanna. Shwarma is basically thinly sliced roasted meat and condiments, wrapped in a pita. It is a very popular street food throughout the Middle East. Here, the lamb should really marinate overnight in the spicy, garlicky marinade before grilling. Marinating for up to three days is even better! You can ask your butcher to butterfly the leg of lamb. I will also post a separate recipe for homemade pita bread (although it is perfectly fine to use store-bought pita). *Cook time does not include marinating*

    Recipe #428342

    A classic British No-Cook pickle for your sandwiches and cheese board! Remember Pan Yan pickle? It was a firm favourite in our home and my dad loved it slathered on top of cheese on toast! Now sadly discontinued, this fabulous British pickle with the catchy name is easy to make! I have fiddled around and recreated this recipe, and I am delighted with the results even though I say so myself. Lighter and with more "tang" then Branston pickle, I love it in sandwiches. Adjust the curry powder to your own tastes.

    Recipe #246663

    A fragrant Thai spice paste that's based on fresh cilantro/coriander leaves, mint, garlic and ginger. This paste can take the place of fresh ginger and coriander/cilantro in a recipe. A welcome addition to curry or spicy recipes. Recipe from The Complete Asian Cookbook.

    Recipe #388210

    I like this because all of the other chestnut cake cal for whipped cream, and this only uses it as decoration so I can leave it off if I want to. The chestnut filling is my favourite part!!!

    Recipe #143218

    This recipe was printed in the local newspaper and was given to me by a friend. I haven't tried it yet, but it sounds good!

    Recipe #309797

    This is a beautiful naturally gluten free cookie that looks pretty and tastes very nice masha Allah. I make these as gifts as well as for family. Make sure not to over mix when making the whole batch. I always make a half batch at a time and bake as soon as possible. Over mixing or handling the batter will make the cookies tougher. Found on

    Recipe #436165

    From This is a replica of the Bang Bang Chicken and Shrimp I found online. I enjoyed the meal at Cheesecake, and I think this is very close to it.

    Recipe #206347

    3 Reviews |  By Mandy-H

    This is a great recipe that I use often. The kids love it. The ground beef is rolled in a lovely dough. When baked, the dough has a light sconey texture to it. A 'must try' when you are tired of all the stock-standard ground beef options.

    Recipe #184104

    Recipe #8974

    Momos are commonly made in Tibet, Kathmandu, Bhutan, Sikkim, Himachal Pradesh, Siliguri, Kalimpong and Darjeeling. In many of these places, it is a common street food while in others is mainly a restaurant staple.

    Recipe #343888

    Quick and delish! Great on the go food...

    Recipe #312208

    This is a skewered chicken BBQ marinated in a blend of Himalayan herbs and spices.

    Recipe #86984

    My friends always ask me to make them my Butter Chicken (Chicken Makhani) when I invite them over for dinner! It's *SO* good that I have stopped ordering it at Indian Restaurants! I use a few drops of liquid smoke to give it a 'tandoori' flavour, and don't skip the dried fenugreek leaves. They are what make it taste as though it's from your favourite curry house! UPDATE: One individual has complained that there is excess chili powder in this recipe. It may be that North American chili powder has less heat? Certainly do not omit this ingredient. I used the usual 'chili powder' found at North American grocery stores, the generic type often used in Chili Con Carne. (I hope this clarifies any confusion!)

    Recipe #206608

    Use peanuts and finely chopped parsley for garnish

    Recipe #180831

    Great add-on Christmas pudding recipe but great all year around!

    Recipe #124743

    1 Reviews |  By Sana

    I based this on how my mother makes it. She got it from our neighbors in the western part of India. Spice mix are guesstimates. Adjust to your taste

    Recipe #156153

    This is the typical roti eaten in Madras, India. It is loved by all South Indians.

    Recipe #8884

    A hot and crispy tasty roti! One of my best friend's favourite!

    Recipe #8857

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